Roberto Zanca, the head sommelier at Cheltenham’s fine dining restaurant Prithvi, has been officially recognised as one of the best in the country.
Named in Sommelier Edit’s 2025 list of the UK’s Top 100 Sommeliers, Roberto ranks at number 27 in the annual list that celebrates the skill, knowledge and passion of wine professionals working across the hospitality industry, shining a spotlight on those elevating the dining experience through exceptional service and pairing expertise.
Before joining Prithvi, Roberto spent 12 years at Hotel du Vin, where he led wine buying for the group.
Influenced by master sommelier Gerard Basset, Roberto credits him for reshaping his understanding of wine service and its global perception.
He said: 'I’m deeply honoured to be included among such esteemed company.
'At Prithvi, our goal is always to enhance the journey of each guest and wine plays a vital role in that.
'Whether introducing a rare vintage or pairing a familiar favourite in a new way, the experience should feel personal and memorable.'
Owner of Prithvi, Jay Rahman, says Roberto's skill has brought a refined yet accessible approach to wine pairing at Prithvi, curating a list that complements the restaurant’s Indian-inspired tasting menus while encouraging diners to explore bold new pairings.
Roberto said: 'I was initially sceptical about pairing wine with spicy food but I’ve come to embrace it fully, it works beautifully when done with precision.
'The ripeness of fruit and aromatic wines makes a big difference. Dry Riesling, in particular, is a favourite of mine for its versatility and structure.'
Jay said: 'Roberto’s dedication and palate are second to none. His ability to demystify the world of wine while guiding guests with warmth and precision has been instrumental to the Prithvi experience.
'We’re incredibly proud to see his talent recognised on a national stage.'
To celebrate Roberto’s success, Prithvi is hosting an exclusive wine dinner on Wednesday 18 September 2025. The evening will feature exceptional wines, handpicked from Roberto’s cellar, accompanied by an array of dishes by head chef Thomas Law.
